Baechu-namul (Blanched Napa Cabbage Salad)

Tender and juicy cabbage strips, briefly blanched. The toasted sesame oil and raw garlic provide a punchy contrast to the vegetable's freshness.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 67
• Protein: 2 g
• Carbs: 4 g
• Fat: 5 g

Ingredients

• 1 piece Chou chinois pé-tsaï (translated from French) ( cut into large pieces )
• 1 tbsp Gray sea salt ( for cooking water )
• 1 piece Garlic ( finely minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 tbsp Korean soy sauce ( liquid )
• 1 tbsp Sesame oil ( toasted )
• 1 tsp Sesame seed ( toasted )
• 1 tsp gochugaru optional ( powder )

Instructions

1. Prepare and blanch the cabbage

   Cut the cabbage into large pieces. Bring a large pot of water to a boil with gray sea salt. Submerge the cabbage for 2 minutes: the leaves should wilt and become slightly translucent while maintaining a firm core.

2. Cool and squeeze

   Plunge the leaves into cold water. Once cooled, squeeze them very firmly between your hands to extract as much water as possible. This is the key step to prevent the seasoning from being diluted.

3. Season

   Tear the cabbage into strips. In a bowl, mix minced garlic, sliced green onion, soy sauce, sesame oil, and gochugaru. Massage the cabbage with this mixture so the flavors penetrate the fibers.

Chef's tips

• Don't skip the manual squeezing, it ensures the sauce clings to the vegetable.
• The cabbage should stay bright green; don't let it turn yellow in the boiling water.

Storage

Keeps for 2 to 3 days in the refrigerator in an airtight container. The flavor intensifies the next day.